Garlic Butter Crispy Chicken with Creamy Beans

 I first saw this recipe on Instagram and had to try because Jackie of Pinch of Yum said this is one of her favorite dinners she's ever made!  Garlic butter spooned over crispy chicken cutlets and served over delicious creamy beans, what's not to love.  It's so good!  Check out her blog here, with step by step instructions and so many great recipes.

INGREDIENTS

Crispy Chicken:

• 4 small or 2 large boneless skinless chicken breasts
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• salt and pepper
• avocado oil spray

Creamy Beans:

• 1 tablespoon olive oil
• 1 shallot, thinly sliced (if you don’t have shallots, use 1/4 diced onion)
• 1 pint cherry tomatoes
• 1 14-ounce can cannelini beans, rinsed and drained
• 1/2 cup marinara sauce (I use Rao's)
• 1/2 cup chicken broth
• 1/4 cup cream
• freshly torn basil
• salt and pepper to taste

Garlic Butter:

• 4 tablespoons salted butter, melted
• 1 clove garlic, grated or minced
• 1 tablespoon minced fresh parsley
•  freshly grated Parmesan cheese

INSTRUCTIONS

1. Prep Chicken: Place chicken breast between plastic wrap or parchment paper and use a meat mallet or heavy skitter to pound them to a uniform 1/4 inch thickness. (If using 2 large breast cut each in two)
2. Dip and Coat: Prepare three containers: the flour, the eggs, and the panko.  Sprinkle the chicken breasts on both sides with salt and pepper. Dredge each chicken piece lightly in the flour, then egg, and finally panko, pressing to coat. Set aside until you’re ready to cook them.
3. Creamy Beans: Sauté the shallot until softened. Add the tomatoes and a pinch of salt; cover and let them cook for 5 minutes on a low boil until softened.
4. Add the beans, marinara sauce, and broth; simmer  on a low boil for 5-8 minutes, then turn off the heat and stir in the cream and the basil. Season with salt and pepper to taste. 
5. Cook Chicken:  While the beans are cooking, spritz the chicken with avocado oil spray to coat evenly. Air fry at 375 for 6 minutes each side, until chicken is cooked through and golden brown.
6. Garlic Butter: Mix the melted butter, garlic, and parsley. Spoon the garlic butter sauce over the crispy chicken, and sprinkle Parmesan on top. Slice the chicken into strips.
7. Serve: Plate the beans in a shallow bowl or pasta dish. Arrange the garlic butter chicken on top. Garnish with extra basil, Parmesan, and even a drizzle of good olive oil. Delicious!

BLT Copped Salad

                                         

My Dad gave me my love for cooking.  He loved to cook for family, friends and often brought meals to someone who needed a warm comforting meal.  Natasha was one of his favorite food bloggers.  He loved her recipes plus he loved her adorable videos.  We would often talk about her recipes.  One of his favorite recipes on her blog was her Chicken Wild Rice Soup.  Check it out here.   I got him her cookbook when it came out in 2023.  I now have the cookbook and I'm cooking my way through it.  I love to think of my Dad making some of these same recipes.  I know he's looking over my shoulder telling me I should add this or that.  I miss you Dad 🩵

                                                  

Today I made Natasha’s California BLT Chopped Salad with Creamy Ranch Dressing.  I made a few changes to scale down to 2 servings and use what I had on hand.  Check out her original recipe here.  I did make easy homemade (small batch) croutons, recipe below.  

Easy Small Batch Croutons

4 cups cubed bread (I used sourdough)

1/4 cup butter, melted

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Preheat over to 350 degrees.  Combine melted butter, garlic powder, and salt.  Place cubed bread on rimmed sheet pan and drizzle with butter mixture.  Toss until combined.  Bake 15-20 minutes until golden brown.  Allow to cool.  Store in airtight container for up to one week.

For the Creamy BLT Salad Dressing: (This makes extra dressing, enough for 4 salads)

• 3 Tbsp mayonnaise
• 4 Tbsp sour cream
• 1 large garlic clove, minced
• 1/4 cup finely chopped fresh chives or 2 tsps dried chives
• 1/8 tsp black pepper
• 1/4 tsp sea salt, or to taste
•  2-3 Tbsp milk, or add to desired consistency

Ingredients for Salads: (Makes 2 large salads)

• 4 slices cooked bacon* 
• 1 cup croutons
• 1 tomato, diced
• 1 scallion, thinly sliced
• 1-2 heads of romaine lettuce, chopped

Instructions

• Make the dressing first to allow the flavors to meld. In a small bowl, combine 3 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
• In two large individual salad bowls, combine lettuce, tomatoes, bacon and croutons. Just before serving, drizzle with dressing (adding it to taste) and toss to combine.

Notes

* I baked the bacon on a foil lined baking sheet 14-15 min at 375˚F.  Bake about 15-20 min until crisp. 

Garlic Parmesan Baked Halibut

I have to start out saying that this was delicious and so easy but WOW Halibut is expensive!  It's a keeper but next time, I want to try with cod and will come back with  my thoughts.  Recipe adapted from the blog Port and Fin.  Ingredients:

• Salt and pepper, to taste
• ½ lemon, juiced
• 2 halibut filets (1" thick)
• 
  
• Topping Ingredients: (Have topping ingredients mixed, ready to top fish when it comes out of the oven)
• 2 Tablespoons butter, softened
• 2 Tablespoons mayonnaise
• 1/4 cup freshly grated Parmesan cheese
• 2 Tablespoons green onion, finely sliced
• 2 cloves garlic, minced or grated
• Dash of Tabasco/Hot sauce

1. Preheat oven to 425. Season halibut with salt, pepper and a squeeze of lemon juice. Place filets on lined baking dish lined with foil (for easy cleanup). Bake for 6 minutes.
2. Mix all topping ingredients together. Remove halibut from oven and spread Parmesan mixture over top of fish. Turn oven to broil and cook for 2-3 minutes (watch carefully not to burn), until the tops are lightly browned. Serve immediately.  

Cheesy Scalloped Potatoes

*No photo of finished dish yet because I keep forgetting to take a picture! 

I have made these potatoes so many times, so it's about time I blog the recipe.  I have changed the original recipe to our liking so that's another reason to get it down in print.  It comes from the America's Test Kitchen, The Complete Cooking for Two Cookbook.  America's Test Kitchen original recipe calls for mild cheddar, which is good but once I used sharp white cheddar and liked the dish even more.  I don't just make it for two, it's easily doubled or tripled to serve family and friends!

*Do not use pre-shredded bagged cheese, which contains added starch that will interfere with the sauce.  I have used the tub of pre-shredded parmesan and that was fine.

Ingredients:  Serves 2

2 oz white cheddar cheese, shredded (1 1/2 cup)

1 1/2 tsp cornstarch (divided)

1 oz parmesan cheese, grated (1 1/2)

1 tsp avocado oil

1/2 cup finely chopped onion

1 cloves garlic, minced

1/4 tsp dried thyme

1/3 cup chicken broth

1/3 cup heavy cream

12 Yukon Gold potatoes, sliced 1/4 inch thick (not too thin)

1/2 tsp salt

1/4 tsp pepper

*Before I start,  I assemble and prep all the ingredients before slicing the potatoes or they will begin to turn brown.  Sometime I'll prep everything ahead of time. Place the sliced potatoes in cold water until I'm ready for them, drain and use.

    1.  Preheat oven 425 (place oven rack - upper middle position)

2. In a bowl toss white cheddar with 1 tsp cornstarch together until combined.  In another bowl toss Parmesan and 1/2 cornstarch together until combined.  Set aside.

3. Heat oil in 8 inch nonstick oven safe skillet over medium heat.  Add onion and cook until softened and lightly browned. Stir in garlic and thyme and cook until fragrant about 30 seconds.  Stir in broth, cream, potatoes, salt and pepper and bring to a boil.  Reduce heat to medium low, cover and simmer (low boil) until potatoes are nearly tender, 10-12 minutes.
4. 
   
5. Off heat, lightly stir in white cheddar mixture.  Sprinkle with Parmesan mixture evenly over top and place in oven to bake until golden brown 12 to 14 minutes.  Cool 5 minutes before serving.

Doubled **Serves 4

4 oz white cheddar cheese, shredded (mix with 2 tsp cornstarch)

3 tsp cornstarch (divided)

2 oz parmesan cheese, grated (mix with 1 tsp cornstarch)

2 tsp avocado oil

1 cup finely chopped onion

2 cloves garlic, minced

1/2 tsp dried thyme

2/3 cup chicken broth

2/3 cup heavy cream

1 1/2 lbs Yukon Gold potatoes, sliced 1/4 inch thick (not too thin)

1 tsp salt

1/2 tsp pepper

Tripled ***Serves 6 

6 oz white cheddar cheese, shredded (mix with 3 tsp cornstarch)

4 1/2 tsp cornstarch (divided)

3 oz parmesan cheese, grated (mix with 1 1/2 tsp cornstarch)

3 tsp oil

1 1/2 cup finely chopped onion

3 cloves garlic, minced

3/4 tsp dried thyme

1 cup chicken broth

1 cup heavy cream

2 lbs 4oz Yukon Gold potatoes

1 1/2 tsp salt

3/4 pepper